So I completed my first smoke on my Master Built propane smoker this past weekend. I will say that everything turned out delicious.
The ribs cooked in about 5 hours, the 4lb. pork butt took about 9 hours, and it was only at about 185 degrees when I took it out (it was 11pm and I wanted to go to sleep!).
When I seasoned the smoker, I had the temperature well over 300 degrees, yet when I smoked the food, it never got above 220. Not bad for beef and pork, but it sounds like I will need to get it above that if I want to smoke chicken.
The hickory that I used to smoke was chunk, as opposed to the much finer wood that I would use when smoking in my Weber grill. Do you suggest that I stick with the larger blocks or wood? Also, should I soak the blocks before putting them in the smoker?
Thanks in advance,